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1. Prepare three kinds of materials, and sieve low powder.
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2. The stainless steel basin containing the eggs sits in another hot water basin, add white sugar, beat the whole eggs at medium speed in the whisk, about 10 minutes.
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3. The beaten whole egg liquid is not easy to disappear when you lift the whisk and make a figure-eight egg paste.
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4. Or insert a toothpick and stand upright, indicating that the batter has been beaten.
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5. Add the sifted low powder in three times and mix well with a foldable mixing spoon.
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6. The mixed custard.
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7. Pour it into a 10-inch mold and shake it hard to produce large bubbles.
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8. Preheat the oven for 5 minutes, heat up to 160 degrees, lower the heat to 150 degrees, 40 minutes, check the surface color in the middle, if the color is too dark, cover with tin foil.
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9. After the baked sponge cake is out of the oven, buckle it upside down on the drying rack and wait for it to cool before being demoulded.
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10. Finished picture.
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11. Finished picture.
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Tips:Although the sponge cake is not as delicate as the chiffon cake, the taste is also very soft and delicious. If you use a 6-inch mold, the ingredients are 3 whole eggs, 90 grams of white sugar and 90 grams of low powder, and it is best to sit in a hot water basin. The beaten custard is relatively stable and not easy to defoam. Drawing a figure of eight or inserting a toothpick is one of the methods to detect egg batter, choose one of the two. The temperature of the oven is different, and each company sets it according to their own oven.
